Choux Pastry

Richard Phillips demonstrates a simple fool-proof method for making deliciously light choux pastry
By Richard Phillips
Choux Pastry
  • Rating:
  • Serves: makes 300g choux pastry
  • Prep Time: 15 minutes
  • Effort: easy

Ingredients

  • 125 ml water
  • 50 g unsalted butter
  • pinch salt
  • pinch nutmeg
  • 100 g strong bread flour
  • 3 eggs, beaten

Method

1. Combine water, butter, salt and nutmeg in a saucepan.

2. Bring quickly to the boil, then pour in the flour and stir vigorously over the heat. Continue stirring until mixture is smooth and comes off the sides of the saucepan.

3. Leave to cool slightly, then transfer to a food mixer with a paddle attachment. Add the eggs gradually while the machine is on until a smooth piping mixture is achieved.

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